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Napa Rose Menu


Sauteed Hand Harvested Scallops    $19
with a sauce of lemon, lobster and Tahitian vanilla

Citrus Seared Ahi Sashimi and a Roasted Peanut & Blue Crab Shiso Lettuce Cup    $17
with a spicy tangerine-habanero sauce

Corn Bread Crusted White Asparagus and Roasted Baby Artichokes    $17
with applewood smoked bacon and a Meyer lemon "tartar sauce"

Duck Meat Balls and Home Made Herb Tagliatelle    $18
Spring leeks, English pea coulis and pinot noir-duck essence

Our Signature Pizzetta    $15
of Smoked American Prosciutto, red flame grapes, caramelized onions and cambozola cheese

Wood Fired Pizzetta of the Season    $15

Salads and Soups

Tempura Fried Lobster and Asian Beef Salad    $18
Mizuna salad with black radish, green apples and coconut-lime vinaigrette

Salad of Roasted Baby Beets, Goat Cheese and Calfornia Citrus    $16
Jaime Farms watercress, mache and moro blood orange vinaigrette

Select Organically Grown Field Greens and Baby Lettuce    $12
Shaved marinated cucumbers, Napa Rose fresh herb vinaigrette

Portobello Mushroom Bisque "Cappuccino"    $15
with brandied thyme "froth"

Chef's Seasonal Market Soup    $15

Starters to Share

Seven Sparkling Sins    $45
An array of tantalizations featuring spicy beef & peanut roll, curried crab taco, seared ahi nacho, shrimp in cucumber wrap with lemon dill creme, citrus cured salmon with a corn cake, tangerine grilled scallop and grape leaves stuffed with pheasant. For two

The Sizzling Beach Rock    $36
A combination appetizer of garlic seared shrimp, soy glazed spare ribs and lemon grass chicken skewers cooked on a hot beach stone. For two

Main Courses

Alaskan Halibut Crusted with Artichoke Tapenade    $37
Sauteed fennel, baby artichokes and salsify with yellow tomato broth

"Kampachi" Yellow Tail and Sauteed Snow Crab Claws    $36
New crop potatoes, yellow bell peppers, poached sping onions and English pea coulis

Grilled Wild Pacific Swordfish    $39
Cabernet sauvignon braised beef cheeks and "lobster bubbles"

Raviolis filled with Sugar Snap Peas and Reggiano Parmigiano    $32
Morels, zucchini, black truffles, American prosciutto with roasted carrot essence

Slowly Braised "Pork Osso Bucco"    $36
Red cabbage with applewood smoked bacon and a strawberry-zinfandel glaze

Colorado Rack of Lamb Crusted with Santa Barbara Walnuts    $40
with braised lamb shank, roasted parsnips and sonoma mushrooms

Grilled Petit Filet of Angus Beef    $40
Crisp Yukon Gold potato gnocchi, grilled onions, green beans and cabernet jus

Napa Sides

Local Brussels Sprouts    $10
sauteed with toasted garlic, parmesan and red chili flakes

Truffled "Mac & Cheese" Orecchiette Pasta    $12
with parmigiano-reggiano

Roasted Organic Broccoli    $10
with pine nuts, applewood smoked bacon and tangerine hollandaise

"The Vintner's Table"

The bright, fresh flavors of springtime is the inspiration for our chef's tasting menu

"Asparagus in all of thei glory!"
Asparagus panna cotta and grilled local asparagus
Orange blossom honeyed goat cheese and a fennel essence

Salad of Grilled Mediterranean Octopus, Lobster and New Crop Fingerling Potatoes
English cucumbers, yellow grape tomatoes, favas and cabernet vinaigrette

Zinfandel Braised Angus Beef Short Rib
Roasted organic carrots, morels, pancetta and green garlic coulis

Chilled California Strawberry Shooter with an Icy Strawberry Granita
Lemon feather cake topped with marinated fresh strawberries

Four course prix fixe menu    $85
add flight of four wines    $45


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